Supreme Flour

Cranberry Tea Bread

Serve with your favourite cup of coffee or tea for a perfect afternoon.





Approximate nutritional analysis per serving


500 ml     all-purpose flour
  10 ml     baking powder
    1 ml     salt
  60 ml     butter
190 ml     sugar
175 ml     walnuts, chopped
  15 ml     lemon peel, grated
    1         medium egg
150 ml     orange juice
500 ml     fresh cranberries
  15 ml     milk


  • Preheat oven to 350◦F (175◦C).
  • Lightly grease a 22 x 12 x 7 cm (9 x 5 x 3-inch) loaf pan.
  • Cut a piece of wax paper to fit bottom of pan. Grease and place in pan.
  • In a large bowl, combine flour, baking powder and salt.
  • Cut butter into flour mixture until it resembles coarse sand.
  • Add 175 ml sugar, walnuts and lemon peel. Mix lightly.
  • In a small bowl, whisk egg until light and frothy.
  • Whisk orange juice into egg.
  • Pour egg mixture over dry ingredients. Stir just until batter starts to form.
  • Before batter is thoroughly mixed, stir in cranberries.
  • Scrape batter into prepared loaf pan.
  • Using a spatula, spread batter evenly in pan.
  • Brush top of batter with milk.
  • Sprinkle with remaining sugar.
  • Bake for 75 minutes, until a wooden pick inserted into center of bread comes out clean. Loaf should be crusty and golden
  • Transfer bread to a cooling rack.
  • Run a thin-bladed knife around edge of pan to loosen bread.
  • Invert onto cooling rack and remove pan.
  • Peel off wax paper and turn bread right side up.
  • Allow bread to cool.
  • Serve, or place in an airtight container.

    10 servings

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